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There are many recipies/formulations of baking power, but all have in common:

An Alkali, such as sodium bicarbonate (baking soda);

An Acid in the form of salt crystals, like calcium phosphate;

Starch, to keep the powder dry.

Double-acting baking powder will have two types of acid salts, one for room-temperature reaction, and another (like calcium aluminum phosphate) for reaction during baking.

See http://en.wikipedia.org/wiki/Baking_powder

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17y ago

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